Southwest Tofu Scramble

🥘 Ingredients

• extra-firm tofu 8 oz
• sea salt ½ tsp
• garlic powder ½ tsp
• ground cumin ½ tsp
• chili powder ¼ tsp
• turmeric ¼ tsp
• water
• olive oil 1-2 tbsp
• red onion ¼
• red bell pepper ½
• kale 2 cups
• breakfast potatoes
• salsa
• hot sauce
• cilantro

1. 1

   Pat extra-firm tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes .
2. 2

   While tofu is draining, prepare sauce by adding the dry spices — sea salt , garlic powder , ground cumin , chili powder , and turmeric — to a small bowl and adding enough water to make a pourable sauce. Set aside.
3. 3

   Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the red onion and red bell pepper . Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes .
4. 4

   Add kale , season with a bit more salt and pepper, and cover to steam for 2 minutes .
5. 5

   In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
6. 6

   Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes , then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
7. 7

   Serve immediately with the breakfast potatoes . I like to add more flavor with salsa , hot sauce , and/or fresh cilantro . Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.